I would suggest instead of putting the spaghetti
squash mixture back into the shells for baking, you could put them in mini casserole dishes and freeze individual servings They might be a bit on the watery side after thawed, but should still taste really good once baked!
Not exact matches
Pour the
mixture back into the spaghetti
squash shells and bake for 30 minutes.
Just before serving, sauté some onions, garlic and red bell peppers, then mix them with black beans, corn and enchilada sauce before scooping the
mixture back into the shells of the
squash.
Stuff the
squash with the nut
mixture and pop them
back in the oven for about 10 minutes, until warmed through.